Coffee Nut Muffins

Ingredients
Batter:
2 tsp Instant coffee powder
125 ml Hot water
175 g German #405 flour
20 g Alkalized unsweetened cocoa powder
2 tsp Baking powder
110 g Butter at room temperature
100 g Caster sugar
2 Eggs at room temperature
1/2 tsp Rum extract
30 Whole skinless hazelnuts
Glaze:
100 g Powdered sugar, sieved
1/2 tsp Instant coffee powder
2 tbsp Hot water

Method

1.Preheat oven to 190C/375F. Line muffin tins with papers or grease liberally. Dissolve the coffee powder in hot water. Set aside to cool. In a large mixing bowl, whisk together flour, cocoa powder and baking powder. Set aside.
2.Beat butter in large bowl until creamy. Gradually add in sugar and beat until fluffy and light in colour. Add in eggs, one at a time, blending well after each addition. Mix in rum extract. Alternately add in flour mixture and prepared coffee. Stir only until combined. Do not overmix.
3.Fill muffin cups 4/5 full and top with 3 hazelnuts. Bake 25 minutes. Transfer the muffins on a wire rack. Combine together the powdered sugar and instant coffee. Add in hot water and stir until smooth. Drizzle the glaze across the top of each muffin and leave to set before serving.